05
Dec 19

Dalia(Broken wheat)Halwa (Lapsi)

Lapsi (Dalia Halwa) is a Rajasthani authentic recipe; considered an auspicious preparation made on the festive and ceremonial occasion to offer the family God.

I prepared this recipe first time at one of my family friend Son’s wedding function, family members and guests appreciated the recipe. They said best Lapsi ever they had!

Cook delicious Lapsi with jeggery…

Ingredients:

  • Dalia (Broken wheat): 100 gm.
  • Jeggery: 100 gm.
  • Ghee: 75-100 gm.
  • Green cardamom: 5-6 no.
  • Dry coconut: 20 gm.
  • Raisin: 1 tablespoon
  • Almond: 20-25 no.
  • Water: 300 ml

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the Almond and dry coconut. Keep aside.
  3. Boil jeggery along with ½ cup of water, and make jeggery syrup, strain. Keep aside.

Method:

  1. Heat ghee in a heavy bottom pan and add Dalia; roast on medium flame till it gets golden brown in color.
  2. Add sliced almond continue to fry for couple of minutes on medium low flame; add sliced coconut continue to fry for few seconds, add water let it cook on medium low flame until it is done(about 10-15minutes) with cover on.
  3. Add jeggery syrup stir it, lower the flame continue to cook till the Halwa consistency come.
  4. Add cardamom powder; stir to mix well, add one tablespoon of ghee to finish off. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  5. ‘Dalia Halwa (Lapsi)’ is ready to offer family Deity.
Dalia Halwa (Lapsi)
Ingredients
add Dalia
Boil jeggery along with ½ cup of water
Add sliced almond
add sliced coconut
add water
cook on medium low flame
Add jeggery syrup
continue to cook
Halwa consistency
Add cardamom powder
stir to mix well
add one tablespoon of ghee
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)

26
Nov 19

Spinach Corn Sandwich

A smile appeared on my face when my husband agreed to go to Hanamasa (shop) to fetch spinach for the sandwich, because I prefer to eat sandwich in breakfast on weekend.

Mostly I prepared the fillings in advance so that if we wake up late or have plane to go to visit some place, it is easy for me to prepare the breakfast and move out early…

The ‘Spinach Corn Sandwich’ is ideal for serving, when you host a tea party or get together with your friends. The party gets even more attractive with this stunning green and yellow colored sandwich which is pack of nutrients.  It is excellent to counter afternoon hunger too…

Ingredients:

  • Spinach: 200 gm.
  • Onion: ½ no. (Medium size)
  • Ginger: 1” piece
  • Garlic: 2 clove
  • Salt: ½ teaspoon
  • Sugar: 1 pinch(sugar keeps the bright green color of spinach intact)
  • Garam masala powder: ¼ teaspoon
  • Red chili powder: ½ teaspoon (optional)
  • Sandwich bread: 4-6 slice
  • Butter: 50 gm

Preparation:

  1. Boil / microwave the palak (spinach) with pinch of sugar for 3 minutes and make fine paste, keep aside.
  2. Boil /microwave corn, keep aside.
  3. Chop the onion, ginger and garlic into fine pieces, Keep aside.

Method:

  1. Take a non stick pan. Put 1 teaspoon butter in a pan, add chopped garlic; stir fry for few seconds, add onion and ginger. Fry for couple of minutes; add dry masala, salt and boiled corn along with spinach paste. Cook till consistency come, add a teaspoon butter and put off the flame.
  2. Corn Palak is ready to prepare the sandwich.
  3. Take 2 slices of bread, spread butter on both sides of breads; put stuffing and spread evenly. Cover the stuffing with another bread slice; now toast it in a toaster/griller. Toast till it become brown in color. Transfer and serve with chutney and soup for breakfast.
  4. Colorful and healthy…
Spinach Corn Sandwich
Ingredients
Boil / microwave the palak (spinach)
add chopped garlic
add onion
add dry masala, salt
add dry masala, salt and boiled corn
add dry masala, salt and boiled corn along with spinach paste
Cook till consistency come
add a teaspoon butter
put stuffing and spread evenly
Cover the stuffing with another bread slice
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich

06
Nov 19

Sweet Corn on toast

This is my all time favorite grilled recipe especially for weekend breakfast; goes very well with tea/coffee. You may prepare in sandwich toaster; serve this with fruit juice or shake for kids.

Here I prepared thick creamy white sauce with frozen corn and cheese, fantastic in taste, easy to prepare. You may use fresh Sweet corn instead. Perfect breakfast for everyone…

Ingredients:

  • Sweet Corn (fresh/frozen): 1 cup
  • Bread: 2 loaves
  • Lemon: ¼ no.
  • Maida (refined flour): 2 tablespoon
  • Ghee (clarified butter): 2 tablespoon
  • Milk: 200 gm.
  • Salt: ½ teaspoon
  • Cheese: 2 cube
  • Chat masala: 1 teaspoon
  • Garlic leaf: optional

Preparation:

  1. Grate cheese, keep aside.
  2. Boil/steam the corn, keep aside.

Making white sauce:

  1. Heat ghee in fry pan: add Maida stir fry for 2-3 minutes at low flame. Remove from heat; slowly add milk, stirring continuously to avoid the lumps.
  2. Put on the fry pan on, heat again on medium flame  stir continuously till sauce thickness, now white sauce is ready.
  3. Add boiled corn into the prepared white sauce; also add salt, chat masala, lemon juice and garlic leaf. Stir fry for couple of minutes. Put off the flame. The corn mixture is ready to apply on the toasts.

Method:

  1. Toast the bread slices on both sides; apply the corn mixture on the toasted sliced bread and serve.
  2. For variation; spread grated cheese and grill/toast till cheese gets melt and serve.
  3. Serve hot…
Sweet Corn on toast
Ingredients
add Maida
stir fry for 2-3 minutes
add milk
stirring continuously
Add boiled corn
also add salt
add salt, black pepper powder
add lemon juice
add garlic leaf
Toast the bread slices
apply the corn mixture on the toasted sliced bread
apply the corn mixture on the toasted sliced bread
spread grated cheese and grill
Sweet Corn on toast
Sweet Corn on toast
Sweet Corn on toast
Sweet Corn on toast

05
Nov 19

Macaroni in tomato sauce

Macaroni has short tubular shape; now a day’s Macaroni is famous throughout the world and counted as one of the nutritious food…part of healthy diet … as it helps to lose weight. It also gives feeling full for longer period after eating.

The delightful taste of the “Macaroni in tomato sauce” impresses everyone in my family and friends. ‘Garlic and almond cheese’ enhances the deliciousness; not only kids but adults too love the recipe.

Ingredients:

  • Macaroni: 100 gm.
  • Tomatoes: 100 gm.
  • Garlic: 1 clove
  • Cheese: 20-30 gm.
  • Butter/olive oil: 30 gm
  • Salt: 1 teaspoon
  • Black pepper powder: ½ teaspoon
  • Onion: 1 no.
  • Spring onion (chopped): 2 tablespoon

Preparation:

  1. Chop the tomatoes, onion and garlic into cubes; chop the spring onion into 2” pieces.
  2. Boil the macaroni for about 10 minutes in salted water (until 90% done), decant it and add 1 teaspoon of oil onto the macaroni and mix well to prevent the stickiness.

Method:

  1. Take a fry pan; put oil, fry onion and garlic till onion get translucent, add chopped tomatoes, and stir fry for couple of minutes.
  2. Add prepared macaroni, salt, chopped spring onion and black pepper, cook for about 5-6 minutes with lid on. Add grated cheese and butter. Cover and cook on low flame till cheese melts.
  3. “Macaroni in tomato sauce” is ready to be served…
Macaroni in tomato sauce
Ingredients
Boil the macaroni
Chop the tomatoes, onion and garlic
Boil the macaroni for about 10 minutes
add 1 teaspoon of oil
fry onion and garlic
add chopped tomatoes
Add prepared macaroni
Add prepared macaroni
Add prepared macaroni, salt, chopped spring onion and black pepper
Add grated cheese and butter
Cover and cook on low flame till cheese melts
Put off the flame
Macaroni in tomato sauce
Macaroni in tomato sauce
Macaroni in tomato sauce
Macaroni in tomato sauce
Macaroni in tomato sauce

27
Sep 19

Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)

One weekend at late night we were planning to trip to second largest city of Japan ‘Yokohama’; generally we carry our lunch because proper vegetarian lunch is not available in Japanese restaurant. In the early morning, we decided to prepare ‘lachchha paratha with bitter gourd leaf’ for lunch.

Bitter gourd leaf was available in our balcony pot; very easily and fast growing creeper in summer at Japan. My husband sows this vegetable by hobby and wants to maintain beautiful greenery; fortunately it grew very healthy creeper; to see that much verdant green and healthy plants leaves, I was planning to prepare paratha since many days.

I prepared lachchha paratha… OMG it came so tasty… there are no words to explain the taste.

When I told this to my son; he told me Mummy, types of recipe you prepare there in Japan, we never thought of…

Bitter gourd leaves have full of medicinal value; it controls the blood sugar level, reduces the risk of cancer, it helps to removes body bacteria, fungal or virus infections.

Paratha is my favorite travelling meal, although there are so many vegetarian options available near eki (station) at Yokohama, but homemade… must try the recipe and write to me…

Ingredients:

  • Aata (wheat flour): 2 cup
  • Dry Aata: ½ cup (for rolling)
  • Bitter gourd leaves: 50 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Kalongi (Nigella seed): ½ teaspoon
  • Salt: 1 teaspoon
  • Ghee (clarified butter): 100 gm (to be used during roasting paratha).

Preparation:

  1. Chop bitter gourd leaves, keep aside.
  2. Take a wide vessel; put Aata, chopped bitter gourd leaves, ghee, Ajwain, fennel seed, Kalongi and salt. Mix well by rubbing between palms, add water in small quantity and knead them till the dough becomes soft.
  3.  (The dough can be made in food processor also) Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8-10 parts and make balls; Roll the ball in 5-6 inch diameter circle; place 1 tablespoon of ghee all around the circle, sprinkle little Aata over ghee, make 1/3” wide strips like pleat with the help of two fingers and thumb as shown in photo.
  2. Slightly pull the pleats; again roll it in circular way like Swiss roll as shown in photo. Prepare all as above in advance, so that it will be easy to roll one by one at roasting time
  3. Roll this prepared Swiss roll with greased rolling pin evenly. Now layered (lachchha) raw paratha is ready as shown in photo.

Roasting the paratha:

  1. Take a Tawa (griddle), when it becomes hot; reduce the flame to medium. Place the rolled paratha on this. Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. After roasting 2-3 paratha crush the paratha lightly with both hands so that layers of paratha become visible.
  4. Now it is ready to serve; good to prepare lunch box or carry as a travel meal with red chili pickle.
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Ingredients
chopped leaves
The dough
Divide dough into 8-10 parts
Roll the ball
place 1 tablespoon of ghee
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
make 1/3” wide strips like pleat
Slightly pull the pleats
roll it in circular way like Swiss roll
roll it in circular way like Swiss roll
prepared Swiss roll
roll with greased rolling pin
raw paratha is ready
Place the rolled paratha
Turn the other side
apply some ghee
cook both sides by applying ghee
crush the paratha lightly
layers of paratha
layers of paratha
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)
Lachchha paratha with karela leaves (layered paratha with bitter gourd leaf)